As I write this, it is 34 degrees F outside, with a wind chill of 24 degrees.  A far cry from yesterday and a sunny temp of 64.  It is the first time this year I honestly believe winter is just over the hill.

So I need warmth.  Comforting soup with real flavor and depth.  So I am making Roasted Butternut Squash soup.  Topped with sour cream, fried sage and bacon.   Just what the doctor ordered.  Or in my case, my stomach.

Roasted Butternut Squash Soup


1 large Butternut Squash

1 medium sweet onion

1 cup small carrots.

2-3 Cups Chicken Broth

1 C coconut milk, full fat

1/8 tsp dried sage

1/8 tsp nutmeg

5-6 leaves fresh sage, or enough for 2-3 leaves per serving.

3-4 slices thick cut bacon

Olive Oil

Sea Salt and Pepper

Sour cream or coconut milk for topping

Optional: Roasted, salted Pumpkin Seeds for topping

Here We Go:

Preheat oven to 375 degrees F

Poke the Butternut Squash all over with a knife.  Put on microwave safe dish and nuke for 5 minutes.  Will speed the roasting time and make peeling and chopping the squash MUCH easier.

Peel, clean out the seeds, chop and add to rimmed cookie sheet.  Chop onion and add carrots to roasting pan.


Drizzle with olive oil.  Place into oven.  HINT:  do not add sea salt yet- if you do, it causes vegetables to steam rather than roast.  Add near the end of roasting process.  Should take about 20-25 minutes to see some brown bits on the squash.  If the onions or carrots finish quicker, remove them to a bowl and let cool.


While veggies are roasting, put the 3 cups of chicken broth in a pot to heat.  I like to use warm as it seems to blend better and keeps the soup hot.

Put the bacon on a plate lined with paper towels.  cover with another paper towel.  Microwave till the bacon is your desired level of crispness.  Blot off any excess grease with a clean paper towel.  Chop and set aside for serving.

Cover the bottom of fry pan with Olive oil.  Bring up to medium heat.  Gently add the Sage leaves to the hot oil.  NOTE: they will cook very quickly.  DO NOT leave the pan.  Cook on one side till crisping- about 30 seconds.  Flip for about 10 more seconds.  The leaves will be crispy.  Remove from oil and place on clean paper towel to drain any extra oil.

Once the squash, carrots and onions are tender,  place in  to the medium soup pot. Add the coconut milk and 2 cups of the warmed broth, and spices.  Using an immersion blender, puree till smooth.  Be careful to keep the blender under the surface as the mix will be hot.

Alternatively, you could add the veggies et al into a Vitamix and puree.  Use the reserved 1 cup broth to thin to the desired consistency.  Add Salt and Pepper to taste.

Spoon into bowls. Swirl with a bit of sour cream, or coconut milk.  Top with crumbled bacon and 2-3 fried sage leaves.

Some dense crusty seed-laden bread, a nice salad with arugula, cranberries, walnuts and mustard vinaigrette and you are done!


Feeling warmer already!










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